ORANGE PECAN CRUSTED RACK OF LAMB
WITH POMEGRANATE & GINGER GLAZE
Thomas Foods International
2 lamb racks, 8 bones each, frenched
Sea salt and freshly ground black pepper, to taste
¼ cup canola oil, divided
½ cup pecans, toasted, ;nely chopped
1 tablespoon orange zest
1 tablespoon honey mustard
1 shallot, peeled and julienned
1 tablespoon ;nely diced fresh ginger
½ cup cabernet sauvignon
½ cup demi-glace
½ cup pomegranate seeds
1 tablespoon white balsamic vinegar
Preheat oven to 375 F.
Season lamb racks with salt and pepper. In a large skillet
over medium-high heat, heat 2 tablespoons of oil. Add racks
and sear on all sides until browned. Remove from pan. Cool.
Stir together nuts and zest. Rub fat side of racks with
honey mustard. Dredge in nut mixture.
Place lamb racks in shallow roasting pan, nut side up.
Roast 20-25 minutes to an internal temperature of 145 F.
Remove from oven, cover with aluminum foil and rest 10-12 minutes.
In a saucepan over medium-high heat, heat remaining oil.
Add shallot and ginger, cooking until translucent. Deglaze pan
with wine, and cook until reduced by half. Add demi-glace, bring
to a boil, whisking, and reduce until a silky texture is achieved.
Just before serving, add half the pomegranate seeds and balsamic
vinegar. Season to taste with salt and pepper.
Slice racks into chops. Place 4 chops on each plate. Drizzle with
sauce and garnish with remaining pomegranate seeds. Serve with
braised fennel. Makes 4 servings.
BRAISED FENNEL
Thomas Foods International
2 tablespoons unsalted butter, plus additional for pan
2 fennel bulbs, stemmed and trimmed, cut in quarters
¼ cup shallots, ;nely diced
Sea salt and freshly ground black pepper, to taste
1 cup chicken stock
¼ cup Parmigiano-Reggiano cheese, grated
Preheat oven to 375 F. Lightly butter a 9-by-9-inch baking dish. Place
fennel quarters in dish, cut side down. Sprinkle with shallots, season
to taste with salt and pepper, and dot with butter. Add chicken stock.
Cover pan with aluminum foil and bake for about 30 minutes. Remove
foil, sprinkle with cheese and continue baking until cheese is golden
brown, 10-12 minutes. Makes 4 servings.
